Honesuki

The Honesuki is a traditional Japanese boning knife, originally developed for breaking down poultry with precision and efficiency. Unlike Western boning knives, the Honesuki has a stiff, triangular blade with a pointed tip and a single or double bevel edge, allowing for clean cuts around joints and through sinew without flexing.

It originated in professional Japanese kitchens where specialized tasks required equally specialized tools. Honesuki knives are forged from both high-carbon and stainless steels and feature a robust spine with a fine, agile edge.

While designed primarily for poultry, they’re also effective for smaller butchery tasks. Today, the Honesuki is favored by chefs and enthusiasts for its control, strength, and utility in precise, detailed work.